@late_to_the_party:
Oh sorry, I wasn’t around for days, this forum isn’t as lively as it was years ago when I came all the time.
Yep, you made it into a way better format!
I keep making new versions since 
Actually, the quark ones aren’t nearly as great for the crunchy version, I have found. So it’s very optional, it’s just good for me to get more protein without using lots of expensive stuff collagen peptides) or vital gluten.
And 10g or more lard is better… It’s hard to keep my protein/fat ratio high, fat just makes things better…
I use very little baking soda. The amount in recipes always seems excessive to me. IDK but maybe 1/16 teaspoon? And a tiny bit of vinegar (or lemon juice, it just need to be acid for some reason), that wouldn’t be needed if I used baking powder. I think it’s needed for the fluff…? But maybe it works without if the end result will be crunchy? IDK, I usually bake with it unless the dough is super eggy and the egg whites are whipped.
It’s probably quite individual if the result will be nice for someone. And even I get bored of some versions (like when I used no added fat, that started to annoy me eventually). But I really like this, one version or another.
Cream cheese is very different from quark, cottage cheese is closer but it’s still different… But it can be replaced with many other things in my recipe - including nothing It’s a flexible recipe.
At some point I have used some sour cream. I only need some kind of dairy in it at this point, I get different results using different kinds though.
Sure, all works, it’s about taste and what we have. I avoid coconut though (it’s a fruit but fatty, I bake with it sometimes) as I don’t like the flavor in my crunchy things - even if I don’t eat it salty but I usually do.
Wow and with that crazy differences?
I barely see any cottage cheese here but low-fat and normal dairy usually have a very similar price here. Low-fat tends to be cheaper but only by a minuscule amount. Super low-fat is rare and fatphobics/super dieters are into it so that is probably way more expensive.
The whole recipe isn’t sensitive, it’s just one not too wet ingredient amount the others. It’s better if it’s smoother so when I am in the mood, I ground the quark. It seems the little blobs tend to be hard when I make it very crunchy. For the soft bread, it doesn’t really matter.
If the dough is more wet, it needs more time in the air fryer and it won’t be the same. In that case, more dry ingredient helps. If my goal is crunchiness, it’s good to use much dry ingredients but at some point it’s hard to work with it as it stops flowing and sticks to my mixing spoon. And the dry ingredients part is usually partially non-carnivore so I like to keep it lower…
What matters is the taste. Unless we add lots of other flavorful ingredients. I easily can buy tasty quark anywhere and enjoy the high protein content so I use that.
Quarks has a very different water content too, it depends on the country a lot as I have read and in the past, ours were different from each other… Now it’s normalized as far as I experienced, not too dry, not too wet. But the cooking time will take care of some excess moisture anyway.